Looking for a healthy meal that makes use of the abundance of fresh tomatoes in Central New York? Here’s a tasty meatless solution.
2 ½ pounds fresh tomatoes (look for tomatoes at least 8 ounces)
¼ teaspoon kosher salt
2 tablespoons olive oil
1 cup yellow onion, diced
1 tablespoons garlic cloves, minced
2 tablespoons Kalamata olives, pitted and chopped
½ ounce green olives, pitted and chopped
2 tablespoons capers, drained and chopped
1 tablespoon fresh parsley, chopped
1 ½ tablespoons fresh oregano, chopped
1 ½ tablespoons fresh mint, chopped
1 ½ cup cannellini beans, drained and rinsed
¾ cup Panko bread crumbs
Cur the top ½-inch off the tomatoes and, using a melon baller or spoon, remove the inside of the tomato. Sprinkle insides with salt and leave upside down while preparing remaining ingredients.
Heat oil in a hot pan and sauté onions and garlic for 1 minute. Add the chopped olives and capers and toss.
Remove from heat and combine with remaining ingredients. Gently stuff each tomato with about ½ cup of filling. Then roast in a preheated 325-degree oven for 30 to 45 minutes, until inside is heated to 165 degrees Fahrenheit.
Yields five servings.
Chef’s note: Filling can also be used to stuff portabella mushrooms, zucchini or eggplant.
Nutritional information, per serving:
7 grams protein
25 grams carbohydrates
7 grams fat
0 milligrams cholesterol
509 milligrams sodium
6 grams fiber
–Recipe from Morrison Healthcare, the food service provider for Upstate Medical University.